Tuna Salad Niçoise Pockets

Light and full of the irresistible fresh flavors of a classic Niçoise salad, this delightful tuna pocket sandwich is perfect for warm spring days!

Cook Time 40

Course Dinner, Lunch, Lunch and Dinner

Servings 4 to 6 sandwiches

10 to 12 small Yukon gold or creamer potatoes, rinsed
1-½ tablespoons olive oil
1-½ teaspoons kosher salt, divided
1 teaspoon freshly cracked black pepper, divided
2 to 3 cups chicken stock
1 teaspoon dried chervil*
½ pound haricots verts or very thin French green beans, cut into 1" pieces
5 to 6 lettuce leaves, torn into smaller pieces
1 cup cucumber slices about ½ cucumber
½ cup of thinly sliced green bell pepper about ¼ of a bell pepper
7 to 8 small tomatoes, halved or quartered
½ cup thinly sliced red onion
1 small jar marinated artichoke hearts, about 6.5 ounces – sliced into smaller pieces
½ cup Kalamata olives, pitted and sliced in half
2 tablespoons capers
2 to 4 tablespoons Champagne or balsamic vinaigrette
Kosher salt and pepper to taste
1 jar tuna fillets in olive oil, about 6.7 ounces
2 to 3 whole pita pockets, cut in half
¼ cup mascarpone cheese

For the potatoes:
Line a rimmed baking sheet with foil. Toss the potatoes with 1-½ tablespoons olive oil and season with ½ teaspoon of the kosher salt and ½ teaspoon black pepper.
Roast at 400-degree for 20 to 25 minutes or until the potatoes are tender when pierced with a knife. When the potatoes are cool enough to handle, cut into thin slices.
For the beans:
Place the green beans in a medium saucepan and cover with the chicken stock, adding enough to cover the beans. Stir in 1 teaspoon of the kosher salt, ½ teaspoon black pepper and the chervil.
Bring the stock to a boil over medium heat, then cover and reduce the heat to a simmer. Cook the beans for 15 minutes or until they are tender. Drain the cooking stock from the beans.
To make the sandwiches:
Toss the lettuce into a large bowl. Add the cucumbers, bell pepper, along with the tomatoes, potatoes, green beans, red onion, artichoke hearts, olives and capers.
Add the vinaigrette and toss to mix well. Check for seasoning, adding additional kosher salt and pepper to suit your taste.
Slice the pita pockets in half. Gently open the pockets and spread mascarpone on the inside.
Divide the salad mix between each pocket.
Separate the tuna fillets and layer pieces of the tuna along the inside of each pita sandwich.
The potatoes and green beans can be made ahead of time and refrigerated until you’re ready to assemble the sandwiches.

*If you can’t find chervil, you can use parsley.